What I love about this delicious sauteed zucchini is that even though the dressing is a jumble of ingredients, you can taste each element. Like our farmers markets, the Kitchn archives are brimming with beautiful summer squash, from zucchini to yellow, pattypan, and eightball varieties. This light and tasty dinner features zucchini noodles with sauteed vegetables. Fresh, organic vegetables and a little Asiago cheese are all you need Get Sauteed Vegetables Recipe from Food Network. Zucchini and Summer Squash Recipes. Famously prolific summer squash plants bring plenty of zucchini, yellow crookneck, and pattypan squash into our lives at this time of year. The mild tasting, versatile vegetable okay, technically a fruit is equally delicious in savory and sweet dishes. In Season Summer squash are in season during the summer, peaking at the end. What to Look For Look for summer squash that are firm and heavy for their size the skin should be brightly colored and blemish free. Sauteed-Zucchini-with-Garlic-and-Parmesan-.jpg' alt='Sauteed Squash And Zucchini Recipe' title='Sauteed Squash And Zucchini Recipe' />Because they are harvested earlier, smaller squash are more tender than larger ones and have thinner skins choose squash that are less than eight inches long. How to Store Refrigerate in a plastic bag for up to four days do not wash until ready to use. Sauted Zucchini with Mint, Basil Pine Nuts. Skip to Recipe. It has been my experience for years that on eves of CSA pickups, we get by with what we have, cobble together dinner with the scraps in the vegetable drawer, a hunk of bread, cheese, a tin of sardines or whatever we find in the pantry. But this summer, I cant keep up. Even with the children eating the green beans, a weekly ritual of chard fritters, and gratins galore, we cant make a dent in our produce share. Every Monday is an emergency, an evacuation of whats left, everything and anything shredded into a slaw. Tossed with sauteed zucchini, hot pasta, and fresh tomatoes, squash blossoms become just barely wilted and lend a delicate flavor and a splash of color to this breezy. Im not complaining. These are good problems. And in recent weeks, Ive found myself hoping for more than just a few summer squash to appear in my weekly basket, because this sauted zucchini recipe is one of the most delicious things Ive made in awhile. Its another Deborah Madison gem via Food. I make it immediately. Im so glad she did. Its simple and fun to make 12 inch thick rounds which is thicker than you think get out your tape measure brown in olive oil while you mince together basil, mint, garlic and capers. This knife pesto gets added to the sauted squash at the end with a splash of vinegar and toasted pine nuts. The instructions explicitly advise not salting the squash till the very end, a withholding that keeps water from leaching out of the rounds, allowing them to brown properly. What I love about the dish is that even though the dressing is a jumble of ingredients, you can taste each element the bite of the vinegar, the zing of the garlic, the sweet herbs, the crunchy nuts. The bits of knife pesto are irresistible. As suggested, Ive been serving this with my favorite bread and homemade ricotta. This has been dinner three nights in a row. I cant imagine a more perfect summer meal. A Few other Favorite Zucchini Recipes This gratin is my favorite its so fast to throw together and so good. This summer squash gratin with salsa verde is delicious, too, but a little more involved. Love this summer squash spaghetti. These fritters with tzatziki are a fun first course. I love this raw, shaved zucchini and pecorino salad with olive oil and lemon. Zucchini bread. Yum. Favorite summer pizza The Zucchini Anchovy. Also, attention quinoa lovers Alter Eco is having a recipe contest Prizes are amazing. Sauted Zucchini with Mint, Basil Pine Nuts. Prep. 10mins. Cook. Total. 50mins. Yield. Source Food. 52 via Deborah Madisons Vegetable Literacy. Ingredients. 1 pound zucchini or any summer squash, sliced into inch rounds. Sea salt and freshly ground pepper, to taste. Additional mint and basil, torn, to garnish optional I omit bc I go big on the knife pestohomemade ricotta and your favorite bread optional, for servingInstructions. Heat 1 tablespoon of olive oil in a 1. When the oil is hot, add half the zucchini and saut, flipping and turning every few minutes, until golden brown, about 1. Dont salt them yetWhile your zucchini cooks, chop together the garlic, mint, basil, and capers so that they intermingle and turn into a sort of knife pesto. When the zucchini is golden, remove it from the pan and cook the remaining zucchini in another tablespoon of oil, just as you did the first batch. Note Ive cut back the oil here, but if you feel you need a splash more while you are sauting, go for it. Then add the first batch back into the pan, along with the herb garlic mixture and the vinegar, to taste. Taste for salt add a good pinch, plus a few cracks of pepper. Toss well. Add nuts. Scoop everything out onto a serving plate. Right before serving, sprinkle on extra herbs if using. Uncured Meat. Youre all making your own ricotta, right Just making sure Homemade Ricotta Cheese. Yield. 2cups. Source The Barefoot Contessa via Goop. Ingredients. 4 cups whole milk. Instructions. Set a large sieve over a deep bowl. Dampen or dont 2 layers of cheesecloth with water and line the sieve with the cheesecloth. Pour the milk and cream into a stainless steel or enameled pot. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts the curds and milky parts the whey. Pour the mixture into a cheesecloth lined sieve and allow it to drain into the bowl at room temperature for 2. The longer you let the mixture drain, the thicker the ricotta. Transfer the ricotta to a bowl, discarding the cheesecloth. Save the whey you can make bread with it. Use the ricotta immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.